Are you hosting Thanksgiving this year? I am probably not going to be hosting the dinner but I know what I will be taking as a dessert – this amazingly delicious brown sugar pecan pumpkin cheesecake. Just looking at the pictures again makes my mouth water. The mix of the crunchy topping with the creamy cheesecake makes the perfect pairing.
I looked at my husband’s work schedule a few days ago and he has Thanksgiving off this year so we will more than likely be splitting the day between my parents and his parents house. If you have been following my blog for a while then you know that Thanksgiving has an even more special meaning to me after last year. Last year I had our third baby, Delilah, on November 14th and she spent a week in the NICU. We got to bring her home the night before Thanksgiving. I will hold that memory forever because until then I never knew what it felt like to have a really sick child. I never knew what it felt like to hold a new little body in your arms and not know what was wrong. I never knew that I could ever be more thankful!
Ready to bake? Don’t let this recipe intimidate you – it is so worth the bit of extra work!
- 2 cups crushed cinnamon graham crackers
- 1/2 cup melted butter
- 3 8oz packages of cream cheese
- 15oz can of pumpkin puree
- 3 eggs
- 1/4 cup sour cream
- 1 1/4 cups of sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 tablespoons of flour
- 1 teaspoon vanilla extract
- 1 cup of brown sugar
- 1/2 cup of chopped pecans
- 1/2 stick of butter (1/4 cup)
- 1/2 cup of flour
Preheat oven to 350 degrees.
For the crust combine the crushed graham crackers with melted butter and press into the bottom of a 9 inch spring form pan.
For the filling beat the cream cheese until creamy. Add pumpkin, eggs, sour cream, sugar and spices, beat until combined. Then add the flour and vanilla and beat. Pour the filling over the crust and place the spring form pan onto a foil wrapped cookie sheet. Place in the oven and bake for 15 minutes.
In a medium bowl combine ingredients for the topping. Add the brown sugar, flour and pecans. Cut in the half stick of butter with a knife. After the cake has cooked for fifteen minutes remove from the oven and sprinkle the topping on. Return to the oven and cook for 45 more minutes.
Remove the cheesecake and allow to cool. Cover and place in the fridge for at least four hours before serving.
A slice of this cheesecake is like a slice of Fall. If you are looking for the perfect fall dessert or want to impress your Thanksgiving crowd then prepare this and be the star of the gathering!
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